Description
Oyakodon is a classic Japanese comfort food featuring tender chicken and silky eggs simmered together in a flavorful dashi-based sauce, served over steaming bowls of Japanese short-grain rice. This recipe provides step-by-step instructions to create an authentic and satisfying chicken and egg rice bowl perfect for a quick and delicious meal.
Ingredients
Scale
Main Ingredients
- ½ onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake
- 3-4 large eggs (50 g each, at room temperature)
Seasonings
- ½ cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
For Serving
- 2 servings cooked Japanese short-grain rice (approx. 3⅓ cups, 500 g cooked rice)
- 4 sprigs mitsuba (Japanese parsley) or green onion/scallion
- shichimi togarashi (Japanese seven spice, optional)
- Japanese sansho pepper (optional)
Instructions
- Prepare the Seasonings: In a bowl or liquid measuring cup, combine ½ cup dashi, 2 tablespoons soy sauce, 2 tablespoons mirin, and 2 teaspoons sugar. Stir until the sugar dissolves completely.
- Prep the Ingredients: Slice ½ onion lengthwise into ¼ inch (6 mm) strips. Chop 4 sprigs mitsuba into ½ inch (1.3 cm) pieces. Trim fat and connective tissue from 10 oz chicken thighs, then cut chicken into ¾–1 inch strips along the grain and slice diagonally into ¾–1 inch squares using sogigiri technique for even cooking. Marinate chicken with 1 tablespoon sake for 5 minutes. Crack 3-4 large eggs into a bowl and gently lift and cut the whites with chopsticks to create small clumps, keeping yolks mostly whole for a marbled effect.
- Cook the Onion and Chicken: Using a medium frying pan, place the sliced onions in a single layer with the stove off, then pour in the seasoning mixture just enough to cover onions. Turn heat to medium and bring to a simmer. Add chicken evenly over onions. When simmering again, lower heat to medium low and cook uncovered for 5 minutes until chicken is no longer pink and onions are tender, flipping chicken halfway through to promote even cooking and sauce reduction.
- Add Eggs in Two Stages: Increase heat to medium. With the liquid simmering gently, drizzle two-thirds of the eggs in a circular motion over chicken and onions, avoiding the edges. The egg whites should partially cook while keeping yolks runny. When eggs are set but still runny, add the remaining one-third eggs over the mixture. Sprinkle chopped mitsuba (or green onions) on top. Cook on medium low until eggs reach desired doneness, usually slightly runny as is customary in Japan.
- Serve: Scoop steamed rice into serving bowls. Gently slide the cooked chicken and egg mixture over the rice. Drizzle additional pan sauce over the top if desired. Garnish with optional shichimi togarashi or sansho pepper for added spice and aroma.
- Alternative Pan Method: Repeat the cooking process in two batches using an oyakodon pan or small frying pan (8 inches) for single servings, dividing ingredients in half and following the same steps with slightly shorter cook times (4 minutes for chicken).
Notes
- For a vegan or vegetarian version, substitute chicken with plant-based meat alternatives and use vegan dashi and egg replacer such as JUST Egg.
- Use medium heat to avoid overcooking eggs and keep the yolks slightly runny for authentic texture.
- If you don't have mitsuba, substitute with green onions or scallions for fresh flavor.
- Adjust seasoning quantities to your taste and pan size to ensure the onions are adequately covered by the liquid.
- Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
- Serve immediately to enjoy the optimal texture of eggs and chicken topping.
Nutrition
- Serving Size: 1 serving
- Calories: 537 kcal
- Sugar: 11 g
- Sodium: 1197 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 414 mg
